Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups Italian seasoned breadcrumbs
- 4 eggs, beaten
- 1/4 cup olive oil
- 4 cups marinara sauce
- 1 lb. fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
Special Equipment Needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, combine the flour, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, place the breadcrumbs.
3. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumbs. Place the coated slices on a wire rack.
4. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices in batches and cook until golden brown, about 2-3 minutes per side. Place the cooked slices on a paper towel-lined plate to remove excess oil.
5. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices on top of the sauce. Top with a layer of sliced mozzarella cheese and sprinkle with grated Parmesan cheese. Repeat the layers until all the eggplant slices are used up.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Let the eggplant parmesan cool for a few minutes before serving. Garnish with chopped fresh basil leaves, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 135mg
Sodium: 1480mg
Total Carbohydrates: 31g
Dietary Fiber: 5g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Zucchini or yellow squash can be used instead of eggplant for a different flavor.
Variations:
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version.
- Use different types of cheese, such as provolone or fontina, for a different flavor profile.
Tips and Tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a wire rack to let excess oil drip off the eggplant slices after frying.
- To make the dish ahead of time, prepare the eggplant slices and store them in an airtight container in the refrigerator. Assemble the dish and bake when ready to serve.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve on a large platter and garnish with chopped fresh basil leaves.
Garnishes:
Chopped fresh basil leaves
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the eggplant slices are too thick, they may not cook through. Slice them thinner for even cooking.
- If the eggplant slices are too thin, they may become too crispy and dry out. Aim for a 1/4 inch thickness.
Food Safety Advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and mozzarella cheese, and baked until bubbly and golden brown.
Flavor Profiles:
Savory, cheesy, and slightly sweet from the marinara sauce.
Serving Suggestions:
Serve as a main dish for dinner or as a side dish for a larger Italian feast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian